Name: The use of food powders in the recipe of bakery products (en Inglés)
Price: 86000.00 CLP
Availability: InStock
Author: Kobilova, N. H. ; Adizov, R. T. ; Majidov, K. H.
ISBN: 9786205911877

portada The use of food powders in the recipe of bakery products (en Inglés)

Formato

Libro Físico

Autor

N. H. Kobilova

R. T. Adizov

K. H. Majidov

Editorial

Our Knowledge Publishing

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

22.9 x 15.2 x 0.5 cm

Peso

0.14 kg.

ISBN13

9786205911877

Categorías

Música

The use of food powders in the recipe of bakery products (en Inglés)

N. H. Kobilova (Autor) · R. T. Adizov (Autor) · K. H. Majidov (Autor) · Our Knowledge Publishing · Tapa Blanda

Libro Nuevo

$ 86.000

$ 119.440

Ahorras: $ 33.440

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Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Miércoles 07 de Agosto y el Lunes 19 de Agosto.

Lo recibirás en cualquier lugar de Chile entre 1 y 3 días hábiles luego del envío.

Reseña del libro "The use of food powders in the recipe of bakery products (en Inglés)"

The monograph analyzes and systematizes modern information data on the use of vegetable raw materials in the production of bakery products. Technological and economic efficiency of the use of wild food raw materials and products of oilseeds processing is substantiated. The chemical composition and feasibility of using products of rosehip fruit processing, oilseeds flax and peanuts in the production of national bakery products has been studied. Technological solutions have been developed for obtaining rosehip fruit powder, flaxseed meal made of semi-strained after cold pressing flaxseed oil, and peanut mass. It is established that in terms of content. In 100 g of the product of the main nutrients the leader is ML (17 points), followed by MA (28 points) and PS (29 points), the list is completed by wheat flour of the 1st grade (36 points). The monograph is recommended for researchers, specialists of oil and fat industry and food industry, teachers, doctoral students and undergraduates of higher educational institutions.